Tag: Sauces

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Ten Minute Enchilada Sauce

  • ¼ cup vegetable oil
  • 2 tablespoons flour (gluten-free is fine)
  • ¼ cup New Mexico or California chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 ½ cups water
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • salt to taste

Heat oil in a skillet over medium heat. Stir in flour and chili powder and cook for 2-3 minutes, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat, stirring frequently, approximately 10 minutes or until thickened slightly. Season to taste with salt.

Adapted from https://www.allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/

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Cocoa Hot Fudge Sauce

Adapted from https://chocolatechocolateandmore.com/cocoa-hot-fudge-sauce/

  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 1/2 cup heavy cream, half and half or whole milk (I used half and half, perfect)
  • 1/4 cup butter (half stick)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
  2. Turn heat on stove to medium and stirring occasionally, bring to a boil.
  3. Stir in butter and continue to boil until sauce thickens, about 5 minutes.
  4. Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving over ice cream. Store in container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.
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Fail-Proof Homemade Mayonnaise

From http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/. This turned out really well. Made about 1.5 cups. Be sure to add the lemon juice.

  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt, or more to taste
  • 1 cup (240 ml) neutral flavored oil (I use avocado)
  • 1 teaspoon fresh lemon juice (I use half a lemon)

Add egg, mustard, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Store in refrigerator in covered glass container. Use within two weeks.

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Roasted Tomatillo Salsa (Salsa Verde)

Adapted from Rick Bayless, Season 8  Mexico – One Plate at a Time (Roasted Tomatillo Salsa). Double the recipe to use in Enchilada Casserole.

Ingredients

  • 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 serrano or jalapeno), stemmed
  • 2 large garlic cloves, unpeeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1/4 small white onion, finely chopped
  • Salt

Directions
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.

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Easy Hollandaise Sauce

This is the best and easiest Hollandaise ever. From my mom, Durema F. Kohl.

  • 2 egg yolks
  • 2 Tbs. lemon juice
  • 1 stick (1/2 c.) butter, cold

 

Mix egg yolks and lemon juice in small, non-reactive saucepan. Cut butter in half. Stick a fork in one half. Holding saucepan up from heat, stir egg-lemon mixture with the butter on fork until butter is all melted. Use other half of butter the same way. Never set pan down on burner, and never let mixture boil. By the time the second piece is melter, sauce will be done. Serve immediately, if possible. If necessary, reheat over hot (not boiling) water.Makes about 1 cup.

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Cocktail sauce for shrimp

By Darlene Summers, from Food.com

  • 1 cup catsup
  • 1 -2 tablespoon horseradish (to your taste)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 dash pepper

Mix all ingredients and chill. Makes about 1.5 cups.

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Cranberry Salsa

Adapted by LKD from a post on WW Power Foods board by DRAEG001/Kathryn

1 cup cranberries, coarsely chopped
2 yellow bell peppers, chopped
1 jalapeno pepper, chopped
1 red onion, chopped (I used scallions because I didn’t have red onions)
1 clove garlic, finely chopped
1/2 cup fresh chopped cilantro leaves
1/4 teaspoon ground cumin, or to taste
1/2 tsp salt
2-3 Tbs freshly squeezed lime juice

Mix cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. (I pulsed everything in the food processor – be careful not to over-process.) Stir to combine.